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Spiced Mexican Black Bean Salad
This flavorful Mexican bean salad can be made a day in advance if you like. It keeps fine in the refrigerator and the flavors will intensify even more. Serve this salad with tortilla chips or corn chips for scooping it up. The combination of beans, tomato, green onions, and cilantro is a classic Mexican salad and the dressing is wonderful too, with its tangy lemon and lime juice, chili, cumin and more. This salad is great for buffets because it is like a cross between a dip and a salad. It is also very nice as an appetizer before any kind of meal. You can serve Mexican salad recipes like this one before a Mexican entree but you do not have to. Feel free to mix and match your cuisines, for a more creative dinner.
If you are looking for a recipe for Mexican bean salad, you will like this one because it is so easy. Black beans always look good in salads because their color is unusual as an ingredient and they have a really nice flavor. They are also nutritious and the following salad recipe is very healthy. This would be a good salad to spice up, if you want to, by adding some fresh jalapenos or increasing the amount of chili powder. Some Mexican salad recipes are best served mild or slightly spice but the ingredients in this one would suit the addition of some extra chili if you like hot foods. Remember to warn people if you are going to do that, because not everyone likes hot food!
This Mexican bean salad is easy to make and you simply have to combine the ingredients and let it chill for at least an hour. Many Mexican salads are quick and easy to prepare, whether you are making a Mexican bean salad, a seven layer Mexican salad recipe, or some kind of seafood salad or chicken salad recipe. Perhaps you are making the salad to serve as an appetizer or maybe you are making a filling salad, to serve as a complete meal, with tortilla chips, cornbread, or corn chips on the side.
Mexican Bean Salad with a Chili Citrus Dressing
Ingredients -
1 lb cooked black beans
1 ½ cups cooked corn kernels
⅓ cup minced fresh cilantro
¾ cup finely sliced green onions
1 ½ cups chopped tomato, de-seeded
¾ teaspoon chili powder
3 tablespoons lime juice
½ cup vegetable oil
¾ teaspoon salt
¾ teaspoon cumin
1 ½ tablespoons lemon juice
Preparation:
Combine the beans, corn, cilantro, green onions, and tomato in a bowl.
Whisk the chili powder, lime juice, salt, cumin and lemon juice together, and then gradually whisk in the oil.
Pour this dressing over the bean mixture and toss.
Chill for an hour, and then serve with tortilla chips for dipping.
(Serves 6)
Photo Description:
This Mexican bean salad is vibrantly colored and the corn and tomatoes really stand out in the black bean mixture. Like a lot of other Mexican salad recipes, there are not that many ingredients in this one but feel free to add more. Chopped avocado, cheese or a dollop of sour cream would all be flavorful additions. Never be afraid to experiment with salad recipes because they are already so versatile. Also, you can sprinkle some fresh cilantro or parsley over this Mexican bean salad just before serving it, to add more color as well as a fresh flavor to the finished dish.
